Pea & Salmon Fish Cake

Mike Reid


  • 200g Salmon, poached 
  • 200g Mash potato 
  • 100g peas, frozen 
  • ½ red onion, diced 
  • 1 green chilli, diced and deseeded 
  • 1 lemon, zested 
  • 35g Plain flour
  • 1 yolk
  • 2 Eggs 
  • 30ml Milk
  • 100ml Greek  Yoghurt
  • 1 Tsp Dill, freshly chopped 
  • 2 bay leaves
  • 30g of Tahini
  • 100ml Olive Oil
  • 100g Breadcrumbs 
  • Rocket to serve
  • Lemon to serve


  1. Boil a pot of water and add lemon juice, bay leaves, olive oil, salt and pepper. Place fish in poaching water (lid off) for 9 mins, turning half way through. Remove fish and chill in the fridge completely before flaking. 
  2. Flake your poached salmon into a metal bowl, add to it your mash potato, peas, onion, chilli, 1 egg yolk, lemon zest and season to taste with salt and pepper. 
  3. Make little pattie shapes and leave to chill in your fridge for about 20 minutes just to firm up before the panne.
  4. Set up your panne station, seasoned flour first, then your eggs beaten with your milk, finally your breadcrumbs on your last plate.
  5. Dip your fishcakes into your panne in order, flour, egg and then breadcrumbs then set to onside until they are all done. 
  6. Mix the yoghurt, dill and tahini together and season to taste.
  7. Shallow fry over a medium heat in olive oil. Once the fishcakes have been flipped add in your butter. Fry until golden brown and hot in the middle, check with a skewer. 
  8. Serve with your rocket, lemon and yoghurt dip.
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